California Ag Network

Category: Grape Industry

  • NIFA Invests $4.8 Million to Train Ag Workforce Through Community Colleges

    Today, the National Institute of Food and Agriculture (NIFA) announced an investment of $4.8 million to support 12 projects that will offer workforce training by community colleges. These awards are made possible through the Agricultural and Food Research Initiative’s (AFRI) Agricultural Workforce Training program priority area. This is the first time that the NIFA has specifically targeted community colleges to increase training opportunities for the food and agricultural workforce sector.

    “Community colleges provide substantial workforce development throughout the nation,” said NIFA Director Scott Angle. “These awards will lead to workers earning a two-year degree or an industry-accepted credential, which will open better job opportunities in the food and agricultural sector.”

    The 12 awardees were selected from over 30 applications after and evaluated by a peer panel knowledgeable about both community colleges and workforce training. “The community colleges and cooperating Institutions range geographically from Rhode Island to Hawaii,” said Angle. “Training subject areas include improving worker skills in nursery production, pesticide application, aquaponics, hydraulic systems, leadership for workers in rural areas, and more.” While diverse in geography and subject matter, the successful projects have three things in common:

    1. Projects must result in needed workforce training at community colleges;
    2. Projects must provide experiential learning opportunities that allow students more time working in job simulation or ‘on-the-job’ training environments; and
    3. Trainees must either receive a two-year degree or an industry recognized credential that will improve their skillset and employability.

    The twelve organizations receiving the awards are:

    West Hills Community College; Coalinga, California – $500,000
    Dakota College at Bottineau; Bottineau, North Dakota – $500,000
    Virginia Cooperative Extension, Virginia Tech University; Blacksburg, Virginia – $500,000
    Michigan State University; East Lansing, Michigan – $499,999
    South Central College; North Mankato, Minnesota – $499,657
    Rhode Island Nursery and Landscape Institute; Kingston; Rhode Island – $499,654
    University of Hawaii Systems; Kahului, Hawaii – $498,759
    Cornell University; Ithaca, New York – $495,799
    Bismarck State College; Bismarck, North Dakota – $458,839
    Chemeketa Community College; Salem, Oregon – $273,295
    Pittsburg State University; Pittsburg, Kansas – $95,254
    Northeast Wisconsin Technical College, Green Bay, Wisconsin – $24,897

    Award grant details can be found on NIFA’s website.

    NIFA’s mission is to invest in and advance agricultural research, education, and extension to solve societal challenges. NIFA’s investments in transformative science directly support the long-term prosperity and global preeminence of U.S. agriculture. To learn more about NIFA’s impact on agricultural science, visit https://nifa.usda.gov/impacts, sign up for email updates or follow us on Twitter @USDA_NIFA, #NIFAimpacts.

  • Houston Wilson Named Presidential Director for the Clif Bar Endowed Organic Agriculture Institute

    Houston Wilson has been named the Presidential Director for the University of California’s Organic Agriculture Institute, which was established in January 2020 with a $500,000 endowment by Clif Bar and a matching $500,000 endowment from UC President Janet Napolitano.

    Wilson, a UC Riverside agricultural entomologist based at the Kearney Agricultural Research and Extension Center, joined UC ANR as assistant Cooperative Extension specialist in 2017. He will launch the institute and chart a path for future growth while also focusing on immediate priorities such as a survey of organic production in California, multiple outreach and training opportunities for growers, publication of organic production guidelines, and developing research programs. Wilson’s long-term goal is to continue to grow the endowment and position the organization to successfully support the state’s growing organic farming economy.

    “Organic growers in California face an array of interconnected agronomic, economic and regulatory challenges,” said Wilson. “Tackling these issues simultaneously requires a multidisciplinary approach to develop solutions that work in all scales of production. The economic opportunities are there, and we want to help position California growers to reap these benefits, and in doing so increase the supply of affordable organic food for consumers.”

    Since 2007, Wilson has conducted research and extension in orchard and vineyard systems with a focus on integrated pest management strategies, many of which are readily applicable to organic agriculture. Key studies have included evaluating the use of mating disruption to control navel orangeworm in fig production, cover crops to increase biological control of vineyard leafhoppers, pheromone lures to improve monitoring of leaffooted bug in almonds, and more.

    “We are excited about Houston’s vision for establishing and growing California’s first organic institute,” said Glenda Humiston, UC vice president for agriculture and natural resources (UC ANR). “Continued research advancements will be critical to the future of organic farming in our state as well as the health of our environment.”

    “Clif Bar is thrilled to see Houston’s appointment. We’ve heard from orchardists in our supply chain who have worked with him in the past and are excited that he’ll have more resources to help serve the needs of organic producers,” said Matthew Dillon, senior director of agriculture for Clif Bar. “We look forward to working with Houston, UC ANR, and the organic agriculture community to continue to improve the sustainability and economic resiliency of California farmers.”

    Wilson earned his doctoral degree in environmental science, policy and management and also holds a bachelor’s degree in international area studies, both from UC Berkeley.

    About UC ANR

    UC Agriculture and Natural Resources brings the power of UC to all 58 California counties. Through research and Cooperative Extension in agriculture, natural resources, nutrition, economic and youth development, our mission is to improve the lives of all Californians. Learn more at ucanr.edu.

    About Clif Bar & Company

    Clif Bar & Company is a leading maker of nutritious and organic foods and drinks, including CLIF® Bar energy bar, LUNA®, The Whole Nutrition Bar for Women®; and CLIF Kid®, Nourishing Kids in Motion®. Focused on sports nutrition and snacks for adventure, the family and employee-owned company is committed to sustaining its people, brands, business, community and planet. For more information on Clif Bar & Company, please visit www.clifbar.com, check out our Facebook page at www.facebook.com/clifbar and follow us on Twitter at: www.twitter.com/clifbar.

    — By Pamela Kan-Rice, UC Cooperative Extension

  • Consumer & Trade Research Shows Increased Demand for Sustainably Produced Wine

    The California Sustainable Winegrowing Alliance (CSWA) along with co-hosts from California, New York, Oregon and Washington hosted a webinar June 5, 2020, sharing the latest consumer and trade perceptions on sustainable wine. Over 500 webinar registrants from 19 U.S. states and representing all aspects of the wine industry attended, confirming strong interest in this topic.

    Two wine industry research experts, Lulie Halstead, CEO of Wine Intelligence based in London, and Christian Miller, proprietor of Full Glass Research in Berkeley, presented new data and insights from recent consumer and trade research on perceptions of sustainable winegrowing, certification and practices. Their research indicates increasing market demand for sustainably produced wine. As the value of sustainability in the marketplace flourishes, growers and vintners across the U.S. are increasingly embracing sustainable winegrowing practices. 

    Lulie Halstead presented updates of a survey, first presented at the inaugural U.S. Sustainable Winegrowing Summit in June 2019, where focus groups explored national and international consumer perceptions, which was updated in January 2020. “Younger consumers of legal drinking age are significantly more engaged with sustainability and view it as increasingly important to protect future resources. Communicating sustainability values is vital in helping to raise awareness of the wine industry’s significant efforts,” Halstead offered.

    Wine Intelligence research on consumer perceptions of sustainable winegrowing (particularly by Millennials and Gen Z) included a high interest in purchasing sustainably produced wine in the future, a favorable perception of sustainable certification programs and certification logos and a willingness to pay more for wine that has been sustainably produced.Key insights on Consumer Perceptions:

    • While organic wine is more universally understood, sustainably produced wine has the highest future purchase consideration, with 71% of U.S. wine drinkers (surveyed in January 2020) indicating that they would consider buying sustainably produced wine in the future.

    • Millennials lead the way in purchasing from the range of sustainably and environmentally produced wine, and nine in 10 are “willing to pay” more for sustainable wine. Among all U.S. wine consumers, $3 was the average extra value that consumers indicated they were “willing to pay” for a sustainably produced wine.

    • Younger consumers (Millennials and Gen Z of legal drinking age) are significantly more engaged with sustainability, view it as increasingly important to protect the future, and have a strong affinity towards sustainable wine certifications..

    • Consumers seek easy ways to find and identify sustainable wine such as clear and simple visual cues or clearly identified sections in a store. Sustainability certifications for wine provide transparency and reassurance.

    • While winery websites and wine tasting events are more effective at communicating wine sustainability, wine labels and peer recommendation are more frequently used sources.


    Christian Miller explored perceptions of sustainability among the trade through focus groups and a survey of 425 respondents from the 4,700-member Wine Opinions Trade Panel. In newly released findings, Miller noted, “Our research found that large majorities at all levels of the trade felt familiar with key concepts of sustainable wine production, and do recommend sustainably produced, organic and biodynamic wines to their customers.” The research also indicated “strong support for clear and reliable certifications that can be communicated to the trade and consumers,” according to Miller.

    Wine Opinions Trade Panel Respondents

    The Importance of Sustainable Practices to the Trade in Choosing Wines—2019 vs. 2016

    Key insights on Trade Perceptions

    • Protecting natural resources and addressing climate change impacts were perceived as the two leading goals of sustainable production, with 86% and 79% respectively agreeing that they were necessary requirements of sustainability. In a similar 2016 survey, the responses were 77% and 62% respectively.

    •Sustainable practices are frequently (32%) or occasionally (50%) a factor when choosing a wine to market or sell to customers. Only 3% responded “Never.” In a similar 2016 survey, responses were frequently (21%) and occasionally (52%) and Never (4%).

    •Sustainable practices were a factor due to a combination of personally caring about sustainability (84%), increased consumer demand (71%) and as a useful selling attribute (68%). In the 2016 survey, 71% indicated that their personal support was a factor.

    •In terms of the market outlook, 73% feel that the demand for sustainably produced products has increased over the past five to 10 years; and 76% think it will increase in the next five to 10 years. In 2016, responses were 66%/73%, respectively.

    •“All things being equal” (in terms of the product), 71% would purchase a sustainably produced wine over one that is not.

    •The promotions or actions that were seen as most useful in supporting the category were “clear and highly visible labeling” on wine packages, back label information and tastings or seminars promoting sustainably produced wines to consumers.

    The hour-long program concluded with a question and answer session along with tips for communicating sustainability to trade and consumers, presented by CSWA Executive Director Allison Jordan. Jordan noted, “It is CSWA’s long-term mission to promote adoption of sustainable practices. We’re thrilled to see a growing interest in sustainable practices from trade and consumers, while seeking marketplace opportunities for wineries and winegrape growers that are implementing these practices.”

    Webinar co-hosts included Wine Institute, California Association of Winegrape Growers, Long Island Sustainable Winegrowing, Oregon Wine Board, New York Wine & Grape Foundation, Washington State Wine, Washington Winegrowers and LIVE. Watch the webinar HERE.

  • CAWG Foundation Awards $30,000 in Student Scholarships

    The California Association of Winegrape Growers (CAWG) Foundation has awarded $30,000 in college scholarships to six students. The scholarships are awarded annually to students whose parent or legal guardian is employed by a California winegrape grower.

    “All of the amazing scholarship recipients are inspirational because of their unwavering dedication to learning, volunteering and leading,” said Davindar Mahil, chair of the CAWG Foundation board of directors. “We applaud them for their outstanding accomplishments, hard work and their drive to make a difference. Some of the recipients are the first in their family to attend college. The CAWG Foundation is honored to provide these scholarships and show our support for vineyard employees who are valued members of our winegrape industry family.”

    Each year the CAWG Foundation board selects several recipients from high schools throughout the state. Scholarship selection is based on scholastic ability, financial need, community involvement, leadership and a 500-word essay. Since the program’s inception in 1998, the foundation has awarded $494,500 in scholarships. Funds are raised through the generous donations of members of CAWG and the California wine community.

    The four-year scholarships are $8,000 each for students attending a University of California or California State University campus. The two-year college scholarships are $2,000 each for students attending a California community college.

    Four-Year University Scholarship Recipients / $8,000 each

    Angeli Aquino, Calistoga, Calistoga High School

    Melissa Castillo, Livermore, Livermore High School

    Alexandria Ramirez, Hollister, San Benito High School

    Two-Year Community College Scholarship Recipient / $2,000

    Vanessa Jimenez Ramirez, Shandon, Shandon High School

    Yasmin Rodriguez, Shandon, Shandon High School

    Anahi Ruiz, Cloverdale, Cloverdale High School

    ABOUT THE RECIPIENTS

    Angeli Aquino, Calistoga, Calistoga High School

    Achieving the American Dream has been instilled in Angeli since she immigrated to the United States at 6 years old. Angeli has challenged herself to be a conscientious, hard-working and high-achieving student. She excelled with difficult classes, earning a top-ranking 4.22 GPA, and with extracurricular activities. Angeli played volleyball, basketball, softball and track and field. She served as ASB president and Interact Club president, was a member of the Soroptomist Club, and volunteered as a youth basketball coach. Additionally, she held a part-time job as a lifeguard during the year. Angeli plans to attend UCLA, major in nursing and someday earn a master’s degree. Her teacher wrote that Angeli is “one of the most dedicated, hardworking, responsible and dependable students I have seen in 14 years of teaching” and “will achieve success and make positive contributions as a leader and problem solver wherever she goes in life.”

    Melissa Castillo, Livermore, Livermore High School

    Melissa arrived in the United States as a young child and was passionate about learning English. Facing hardships, she found hope and worked diligently in what she calls the “land of opportunity.” Her hard work in high school, which included several AP classes, resulted in a 4.12 GPA. Melissa’s school activities were lacrosse, National Honor Society, Interact Club, Link Crew and Latinos Unidos Club. Through these, she learned leadership, teamwork and communication skills. Melissa works several hours per week at a winery, interned at Kaiser Permanente’s oncology radiation department, and volunteered for many years for a church charity organization. Her goal is to major in biology and attend medical school, and the scholarship will help further her education and a career in the medical field helping impoverished people. Her teacher wrote, “Melissa is a bright, compassionate and ambitious person” and “any college would be wildly improved by her presence on campus.”

    Alexandria Ramirez, Hollister, San Benito High School

    Opportunities and challenges have shaped Alexandria into the person she is today: a highly-motivated leader and ambitious student with a strong work ethic and positive attitude. She balanced academics, part-time work and myriad extracurricular activities throughout high school, and had a long list of leadership roles, awards and achievements. She was extremely involved with FFA, through which she held officer positions, participated in speaking contests and earned three FFA degrees. She was also a youth ambassador for the 33rd District Ag Association. One of her main community service activities is Guide Dogs for the Blind, which trains puppies for the visually-impaired. With agriculture at the center of her educational and career goals, she plans to major in ag communications and become a high school ag teacher. Alexandria’s assistant principal wrote that she “will continue to have an internal drive to be the best at everything she does and will do whatever it takes while maintaining high morals and standards.”

    Vanessa Jimenez Ramirez, Shandon, Shandon High School

    Vanessa believes that anything can be accomplished with hard work and perseverance. She has successfully managed her academic and extracurricular responsibilities with family, job and community commitments. Vanessa has been involved with student government, serving as class secretary and treasurer. She played a variety of sports, volunteered many hours doing softball statistics, and participated in FFA and Supervised Agricultural Experience activities. Beyond school, she serves in her community and holds a part-time job. As the first one in her family to attend college, Vanessa plans to attend a community college, pursue a degree in human services and become a social worker. He counselor wrote, “I am consistently impressed with Vanessa’s strive for excellence, self-discipline and growth potential. She is a prime example of a student that can be an academically-sound student, well-rounded and caring individual even when faced with challenges.”

    Yasmin Rodriguez, Shandon, Shandon High School

    Yasmin is the first generation to go to college, and she believes that getting the right education is vital to making a difference and achieving goals. A diligent honor roll student with a 3.8 GPA, she prioritized academics while being actively involved throughout high school with the FFA program and softball team. With FFA, she earned the greenhand degree and learned public speaking skills. In her community, Yasmin has volunteered for the Food Bank Coalition of SLO County for the past few years, participated in her church’s Chosen program for confirmation, and works as a babysitter. Yasmin plans to attend Cuesta College and pursue a degree and career in social work, specifically foster care. Her teacher wrote, “I have found her to be exceptionally hard working, focused, kind and generous. Her ability to stay laser-focused on her goals and make the sacrifices necessary to reach those goals is truly admirable.”

    Anahi Ruiz, Cloverdale, Cloverdale High School

    Anahi’s parents told her, “school is your future,” acknowledging the value of education. She feels lucky to have the opportunity to attend college, which her parents weren’t able to do. Anahi overcame adversity with the tragic loss of three family members during high school, but she persevered in her classes. She has been deeply involved in community endeavors, investing at least 700 volunteer hours and fundraising for causes over the past four years. Those groups include Key Club, Children’s Miracle Network and Save the Rain. She also plays tennis, attends Upward Bound, and holds jobs at a law office and restaurant. Anahi plans to attend Santa Rosa Junior College, pursue a degree in administrative justice or business marketing, and seek a career in law. Citing her intelligence, effort and strength, her counselor wrote, “I have not encountered a student able to fight her way out of a challenge and adversity quite like Anahi” and “she will be more than successful in college and beyond.”

    About the California Association of Winegrape Growers Foundation

    The CAWG Foundation is a nonprofit public benefit corporation that awards scholarships to high school seniors whose parent or legal guardian is employed by a California winegrape grower. For more information, visit www.cawgfoundation.org.

  • Enology Building Named in Honor of Jordan College and Winery Supporter

    Donald Emil Gumz was a Valley native, who like many lifelong residents, had a love and passion for the region, including Fresno State. He came from a family of grape farmers but worked with numbers, in an accounting career that started with a local entrepreneur and developer, and ended with the Vie-Del Company, which produced brandy, wine and juice concentrates, where his love for wine and the winemaking process began. He also developed an interest in water education through his second cousin, Dr. David Zoldoske, who oversaw Fresno State’s Center for Irrigation Technology and the University’s water initiatives for 35 years.

    Gumz, who died in September 2018, left $4.66 million in his estate plans to support the Jordan College of Agricultural Sciences and Technology. His generosity will provide $3.7 million toward renovation of the research winery while the other $933,000 will be used to support the Center for Irrigation Technology.

    To recognize this transformational gift, the enology building at Fresno State, which includes the research winery, will be named the Donald E. Gumz Enology Building. The California State University Trustees approved on Tuesday, May 12, the naming of the building in his honor.

    “We are deeply grateful for Mr. Gumz’s generous and impactful gift, which aligns perfectly with his passion in winemaking while also broadening the University’s national reputation for research in the fields of viticulture and enology,” said Fresno State President Joseph I. Castro.

    About a decade ago, Gumz started attending yearly wine-tasting events hosted by the Ag One Foundation at the Fresno State Winery. There, he met many enology students over the years and enjoyed learning about wine. His first cousin and Zoldoske’s father, Robert, would often accompany him to the wine tastings. It was through Dr. David Zoldoske that Gumz learned about the importance of water for growing grapes.

    Gumz’s father grew grapes, and his maternal grandfather was Henry Engelman, who started farming grapes near Biola in the early 1900s. The family continues farming wine grapes today and produces local wines at Engelmann Cellars and LoMac Winery.

    Gumz had many interests, which led him to make annual gifts that would improve the student experience in Jordan College programs that included horticulture, the Center for Irrigation Technology and the Viticulture and Enology Research Center.

    “While Don never personally attended Fresno State, he knew superior educational opportunities would help build a strong community,” Zoldoske said. “His many significant gifts will leave a lasting legacy here in the San Joaquin Valley.”

    Gumz’s generosity will help the winery bridge the gap between laboratory-scale wine research and commercial winemaking, said Dr. Stephan Sommer, director of the Viticulture and Enology Research Center.

    “By enhancing our abilities to make wine in small batches while still using modern technology, we enhance learning opportunities for our students and the potential for state-of-the-art research in the same space,” Sommer said. “This will build on Fresno State’s national reputation to provide students with an applied and hands-on learning experience. It will also intensify our collaboration and partnership with the grape and wine industries.”

    In addition to Fresno State, Gumz also supported a number of community organizations to help fight hunger, abuse, children’s health and the arts. Recipients include Valley Children’s Healthcare, Marjaree Mason Center, Poverello House, Fresno Art Museum, Ronald McDonald House and Hinds Hospice.

  • Students Keep Campus Farm Active While Classes Operate Virtually

    Like other essential agricultural operations across the Central Valley, the Fresno State University Agricultural Laboratory has kept up a near-normal pace over the past month, thanks to its workforce that relies partially on students who are dedicated to gaining hands-on, career experience.

    The 1,000-acre campus farm surrounds the Fresno State campus to the north, west and east edges and mirrors the diversity of the surrounding counties that lead nation in agricultural production.

    The Jordan College of Agricultural Sciences and Technology’s 2,300 students rely on the farm as a valuable learning resource for classes, as do campus researchers, industry partners and other area schools that learn where their food comes from through student, staff and faculty presentations.

    Public tours have stopped, but livestock student workers and managers still provide daily care for the beef and dairy cattle, quarter horse, sheep and swine units.

    Campus fruit and nut orchards, row vegetable crops and vineyards also need continual management and occasional irrigation to keep production schedules on track to provide produce for customers at the Gibson Farm Market on campus.

    Campus winery, creamery and meat processing facilities are also still providing fresh products and are among the 22 enterprises coordinated by Mark Salwasser.

    The campus farm manager is a 1988 Fresno State plant science graduate and has also managed row crop, orchard and vineyard units in his 29 years working on the farm.

    He recently gave an update on farm operations, campus sweet corn and other potential changes.

    FresnoStateNews.com: How has the COVID-19 situation and campus access restrictions affected the campus farm?

    Mark Salwasser: We’re still in business, moving forward and keeping up with social distancing. We feel that agriculture is an essential element of our society, and grocery stores need to stay open to some extent. We are going to keep growing food and raising animals, and that’s why we’re still here working as much as possible.

    FSN: How important is it to keep the farm operating from a production standpoint?

    Salwasser: Shutting it down would be a drastic measure, especially for some units like the dairy. Moving cows out, and then later trying to start back up would be a challenge. Also, the orchards are a year-round, long-term investment that need to be managed regularly to keep them healthy and productive. We’re trying to keep business as usual as much as possible.

    FSN: How have the social distancing measures come into play among the farm staff?

    Salwasser: We’re keeping our workers separated as much as possible. In the ag operations office, we normally have five people, but only two are there right now including myself. The others who work with our budget and administrative needs are working from home.

    FSN: Have any of your units created online resources for class labs?

    Salwasser: Our horticulture nursery is a big resource for plant science labs this time of year, and I think seven classes were using it this semester. We’ve retooled it a little so student workers are doing the transplants that classes would have done and are sold at the farm market. We’re also creating some online teaching resources for the students to use for their classes via photos and Zoom, and collecting data for them for their assignments and projects.

    FSN: How does the summer sweet corn season look so far?

    Salwasser: We have had sweet corn planned out well in advance since seeds need to get planted early to meet our goal to have corn at the farm market by the end of May or early June. We’ve already had eight plantings, and that continued in between rainy weather and wet soil, and will continue on in stages to keep an ample supply throughout the summer. We expect to have the same supply of sweet corn as in the past, about 70 acres, and we’re excited to kick off the 2020 corn season. We’re happy with the planting so far.

    FSN: How has the winter weather affected operations in recent months?

    Salwasser: The winter has been atypical. It’s unusual to have such dry soil in February and early March, so we’ve had to irrigate crops like corn, wheat, alfalfa, almonds and other early blooming trees and the vineyard. After the moisture in late March and April, hopefully we have enough snow to get some surface water when we need it in the later spring and summer. A few weeks ago we were struggling with dry soil and planting sweet corn and pre-irrigating, and then we had the fields that were too wet to get into for several days.

    FSN: Any new things to look for at the Gibson Farm Market?

    Salwasser: We’re growing strawberries for the first time in several years. We were trying to give customers another product in the early spring time to go with the asparagus. They’re selling really well, and we’re just getting into the production levels since the rain has slowed their growth in recent weeks.

    FSN: Any other things to look for on the campus farm this month?

    Salwasser: The winery is doing a special $5 shipping sale in April for orders of three packs or more shipped around the state. They’re also planning on canning our Tailgate wines for the first time in 375-milliliter single cans — a little over 12 ounces — and four-packs that will be fan-friendly for the football games. They’ll also tentatively continue their bottling dates if they can.

    FSN: What about any changes in the summer and fall?

    Salwasser: We’re transitioning our full olive orchard into organic status, and we’re in the final stage of the three-year phase, which will be completed in August. We grow three varieties — Koroniki, Arbosana and Arbequina — and those olives lend themselves to being organic because they don’t have a lot of insect issues, and the returns are significant for organic olive oil. We also wanted some more organic ground on the farm.

    FSN: For those who drive by the farm near Sierra Avenue, what’s the new orchard out there and how does that play into the farm’s long-range plans and needs?

    Salwasser: To help our long-term economic sustainability, we just planted 36 acres of new almonds to replace a section of alfalfa. We may add another 35 acres of almonds and 36 acres of pistachios in the winter of 2020-21, but we’ll need some industry support. We pulled out 35 acres of almonds that needed to be retired about one and a half years ago, and that’s where the new almond block would go in next year. The new pistachio block, which could be used for research that is in high demand, would go just east of the current block in a section of alfalfa. Beyond that, a third phase would be to retire another 27-acre block of older almonds in two to five years.

    FSN: Is the Gibson Farm Market still open normal hours?

    Salwasser: Yes, 10 a.m. to 5 p.m. Monday through Saturday. Certain areas are selling well like our meats section, so our meats lab has picked up production. The creamery is also continuing to focus on making ice cream and cheese. We’re trying to keep it open for our community, for our neighbors and friends to help provide key food products for students and area families.

  • USDA ARS Moves Forward with Smoke Exposure Research

    The U.S. Department of Agriculture’s Agricultural Research Service (ARS) is partnering with federal and state research institutions in California, Oregon and Washington on a collaborative $2 million research effort to address important wildfire issues affecting grape production areas.

    West Coast winegrowing associations involved in a task force, focused on wildfire smoke issues, led the effort to obtain federal funding for ARS to support grape smoke exposure research. ARS has committed those funds to a collaborative research effort involving the University of California-Davis, Oregon State University and Washington State University.

    The West Coast Smoke Task Force was formed by industry leaders and three West Coast winegrowing associations: California Association of Winegrape Growers, Oregon Wine Board and Washington Winegrowers. Four industry representatives – Alisa Jacobson, Joel Gott Wines; Patrick Rawn, Two Mountain Winery; Mike Testa, Central Coast Vineyard Care; and Gregg Hibbits, Mesa Vineyard Management – are working through these associations to coordinate industry efforts to address a range of industry and economic issues associated with smoke exposed grapes. Other groups involved in the effort include the Oregon Winegrowers Association and Wine Institute.

    Since 2011, increasingly frequent and severe wildfires in California, Oregon and Washington have caused significant disruption and economic losses for grape growers. The negative impacts of smoke exposure on wine quality is an industry-wide concern.

    Climate change models predict increased wildfire risks in the Western United States, which threatens the long-term sustainability of important winegrowing regions. To combat the increased risks of wildfire smoke to grape value and wine quality, researchers will focus on developing and proving new risk assessment tools, mitigation measures and management strategies for use in vineyards and wineries.

    ARS researchers, in collaboration with colleagues at the three land grant institutions, will address components of the yearly life cycle of wildfire impacts on winegrape production, including:

    • Smoke exposure in the vineyard
    • Chemical changes in grapes and wines
    • Consumer perception of smoke taint

    The $2 million in new ARS funds will be allocated as follows:

    • $700,000 to the USDA-ARS, Davis
    • $300,000 to UC Davis collaborator Anita Oberholster
    • $400,000 to USDA-ARS, Corvallis
    • $300,000 to OSU collaborator Elizabeth Tomasino
    • $300,000 to WSU collaborator Tom Collins

    Researchers will start using ARS funds for research this summer and they plan to provide regular updates to the industry.

    “Congress, the Agricultural Research Service and winegrowing organizations from the states most affected by wildfires really did a great job to obtain $2 million in research funding for smoke exposure issues,” said associate professor Elizabeth Tomasino, Oregon State University. “And, I know those efforts are ongoing. With more funding, I’m certain this collaborative research effort can deliver new tools and techniques to help growers and wineries reduce smoke exposure related losses.”

  • California Wineries Bring Virtual Wine Experiences to Consumers

    With winery tasting rooms temporarily closed due to California’s statewide shelter-in-place order, wine lovers are looking for new ways to connect with their favorite wineries without leaving home. Golden State winemakers have responded with a variety of fun, creative offerings to bring California wine country to consumers across the country. Along with putting innovative and educational twists on “virtual tastings,” many are now offering takeout dinners, meal kits, stay-at-home pantry boxes and more. 
     
    Following are some of the unique offerings from California wineries across the state. To see all 80 virtual experiences, go to: Discover California Wines. Check back often as new experiences are being added daily.
     
    MEAL KITS, CARE PACKAGES & COOKING DEMOS
     
    On April 23, Stacey Combs, executive chef at Sonoma’s Ram’s Gate Winery, will lead a virtual cooking demonstration of Braised Short Ribs with Creamy Polenta. See here to register for the Zoom session and get an advance list of ingredients and wine pairing suggestions.
     
    On April 24, join Kendall-Jackson Winemaster Randy Ullom and Executive Chef Justin Wangler for an interactive virtual tasting (participants are invited to purchase the wines in advance) and cooking demonstration of recipes from the Sonoma County winery’s cookbook. 
     
    Join Napa Valley’s Cakebread Cellars each week in April for live Cooking with Cakebread demonstrations on Facebook Live. Learn how to make comforting dishes like the winery chef’s Grilled Cheese Sandwich with Point Reyes Farmstead Toma Cheese, Pickled Golden Beet Slaw & Whole Grain Mustard.

    Clif Family Wines in the Napa Valley is offering Stay-at-Home-Pantry Kits featuring four different wines, plus Clif Family gourmet goodies including apple butter, barbecued nuts, porcini spice blend, and dark chocolate sea salt almonds.
     
    Tune in to Instagram Live and click on “Events” every Sunday for a live cooking demonstration with J Vineyards & Winery in Sonoma County, featuring the winery’s executive chef, Carl Shelton.
     
    Along with virtual tastings with cheese pairings each Wednesday via Zoom and Facebook Live, Le Vigne Winery in Paso Robles is shipping Shelter-in-Place Care Packages filled with wine, charcuterie, cheeses and crackers. 
     
    Mendocino County’s Pennyroyal Farm is offering a Wine + Cheese Combo Pack for shipping across the U.S., featuring Pennyroyal’s own farmstead cheeses and wines.
     
    Join chefs Charlie Palmer and Scott Romano every Thursday on Instagram Live for the Pigs & Pinot Tutorial Series. Each week, the chefs host a live cooking demonstration with wine pairings from a rotating lineup of Sonoma County winemakers.
     
    SEMINARS & VIRTUAL TASTINGS WITH A TWIST
     
    For virtual tastings that focus on specific wines, participants are invited to purchase the featured selections in advance so they can taste along.
     
    On April 21, Join Napa Valley’s Groth Vineyards & Winery for a Happy (Half) Hour Virtual Concert featuring Justin Diaz on Instagram Live. Sip wine while enjoying an uplifting 30-minute set of classic pop, rock, soul and blues.
     
    On April 24, join Napa Valley’s Alpha Omega for Final Final Friday on Instagram Live, when Winemaker Henrik Poulsen and Vineyard Manager Joel Antonio will recap the week in the cellar and vineyards.
     
    On April 24, Knights Bridge Winery in Calistoga will lead a Pairing Wines With Glassware session Facebook Live to show participants how a serving vessel’s shape and size can affect a wine’s taste. 
     
    April 28, Merryvale Vineyards will host Tasty Tuesday, a virtual tour on Facebook Live of the winery’s Profile Estate Vineyard and a virtual tasting of the wines exclusively sourced from the vineyard site.
     
    On May 2, the Anderson Valley Winegrowers Association is organizing a free Zoom seminar on the region’s history, terroir and wines. Moderated by local sommelier Corrina Strauss, the session will feature vintner Allan Green, wine writer Thom Elkjer and Evan Hufford, formerly of Single Thread Farm Restaurant.
     
    Ampelos Cellars in the Sta. Rita Hills is hosting educational virtual tastings on Zoom every Friday through April 24 that cover topics such as biodynamic farming, sustainable practices, vine anatomy, flowering, and harvest decisions.
     
    Belden Barns is hosting weekly Wine & Wishes virtual tastings that explore bottlings from the Sonoma County winery’s portfolio. Winemakers will explore how the wines’ flavors change when paired with random items from their pantry—from beans to peanut butter to boxed macaroni and cheese.
     
    Join DAOU Family Estates in Paso Robles for Instagram Live Happy Hour Fridays through April 25. Hosted by Katherine Daou, each virtual event features a particular wine and a special guest—such as DJ and music producer Morgan Page—announced the Monday before the session.
     
    El Dorado Wines presents El Dorado Edge virtual tastings each Monday evening on Facebook Live, with each episode taking an edgy dive into a different sub-region of the Sierra Foothills AVA (American Viticultural Area).
     
    Law Estate Wines in Paso Robles is offering interactive tastings on Facebook Live, Events, with winemaker Philip Pfunder every Friday through May 8. Each week he will provide a recipe to make at home and feature a local restaurant offering a take-out special that pairs perfectly with the featured wines.
     
    Each Wednesday via Instagram Live, Tablas Creek Vineyard provides an inside look into what is happening in the Paso Robles producer’s vineyard and winery through interviews with staff members and celebrities.
     
    Tolosa Winery in San Luis Obispo presents Technical Thursdays via Instagram Live or Facebook Live each week, where winemaker Frederic Delivert takes virtual guests to the vineyard and winery to explore their farming and production methods. Wednesdays through May 6, the winery will also host free Yoga Sessions with virtual vineyard views, finishing with a toast.
     
    For updates on virtual events by region, see Anderson Valley Winegrowers, Mendocino Winegrowers, Sonoma Valley Wine, Sonoma Wine, Napa Valley Vintners, Visit Napa Valley, Lodi Wine, El Dorado Wines, Santa Cruz Mountains Winegrowers Association, Paso Robles Wine Country, San Luis Obispo Coast Wine, Santa Barbara Vintners and Temecula Wines.
     
    FOR LOCALS
     
    Ram’s Gate Winery in Los Carneros has launched Ram’s Gate in Your Kitchen, a food and wine pairing dinner kit delivery service for local delivery and pickup. Weekly-changing kits include a two-course menu featuring local produce and cheeses, with Ram’s Gate wines.
     
    Bricoleur Vineyards in Windsor, Sonoma County, is offering Quarantine Kitchen pasta kits with wine for pickup and local delivery, such as Black Pepper Strozzapreti Arrabiata with a bottle of Pinot Noir.
     
    Participants who pick up their wines for Broken Earth Winery’s Inophile Virtual Tasting, weekly, through April, can also take home a grab-and-go meal prepared by the Paso Robles winery’s executive chef.
     
    Mendocino County’s Pennyroyal Farm is offering a Farm Box for pickup, filled with farmstead cheeses, free-range eggs, and fresh produce.

    Established in 1934, Wine Institute is the public policy advocacy group of 1,000 California wineries and affiliated businesses that initiates and advocates state, federal and international public policy to enhance the environment for the responsible production, consumption and enjoyment of wine. The organization works to enhance the economic and environmental vitality of the state through its leadership in sustainable winegrowing and a partnership with Visit California to showcase California’s wine and food offerings.

  • USDA California Crop Weather Report

    WEATHER

    Temperature highs ranged from the mid 40s to low 70s in the mountains, low 60s to low 80s along the coast, low 60s to mid 80s in the valley, and low 60s to high eighties in the desert.  Temperature lows ranged from the mid 10s to high 40s in the mountains, mid 30s to mid 50s along the coast, low 30s to mid 60s in the desert, and low 40s to mid 60s in the valley.

     

    FIELD CROPS

     In Tulare County, winter grain plants were in different stages of growth, with most wheat, oats and barley coming close to maturity.  Some wheat, oats, and barley fields were being treated for weed control.  With the added rain, alfalfa continued to thrive and was growing well.  Corn was being planted.  Safflower planting was finished with most emerged.  Due to cold weather, cotton planting was behind schedule.  Rice ground preparation was ahead of schedule with ground work done in the Sacramento Valley.

     

    FRUIT CROPS

     Stone fruit orchards continued to near the end of bloom and immature stone fruit was steadily developing. Nectarines, peaches, and plumscontinued to size as expected. Cherry and pear fruit were sizing also, but still in the immature stages of growth. Pomegranates, persimmons, and grapes continued to leaf out, with warm weather boosting grape vine budding. Lemon and grapefruit harvest continued. Navel oranges, tangelo, and mandarin harvest progressed well. Tangerine groves continued to be covered with netting to prevent pollination by bees during the bloom period.

     

    NUT CROPS

    Almond development was ongoing, with a few areas predicting a more than favorable crop. Walnuts continued to awaken from winter dormancy. Pistachio leaf out remained steady with no reported issues.

     

    VEGETABLE CROPS

    Summer vegetable fields were prepared for planting.  Processing and fresh tomatoes were showing good growth.  Artichokes were harvested in San Mateo County.  Onion, garlic and parsley fields were growing well in Fresno County. Tulare County reported summer vegetables developed well with warm temperatures and adequate rains.  Strawberries were produced and grew well. Garlic, onions and peas did well under mulch.

     

    LIVESTOCK

     Recent precipitation and the week’s warming temperatures promoted range development. Rangeland and non-irrigated pasture were reported to be in good condition. Movement of cattle to spring pasture began. Some bee hives were moved to citrus orchards and to the foothills.

  • California Raisins Featured on Business Insider Podcast

    California raisin growers are always asking, “When will the Dancing Raisins come back, or will they ever?” Although not currently part of the raisin market promotions, the Dancing Raisins have returned to the spotlight of mainstream media in a recent Business Insider podcast.  The 45-minute podcast known as Brought to You Byhighlights powerful brands and marketing strategies through the years and how they came to be.  East Coast Showrunner Sarah Wyman recently visited California and several raisin industry members to learn and share the following story of the Dancing Raisins and the raisin industry that created them.

    Wyman shares, “The 1980’s TV commercials for California raisins have been called some of the best ads ever made. The claymation raisins singing and dancing to Marvin Gaye’s “I Heard It Through the Grapevine” became a kids TV show, recorded an album that went platinum, launched a range of toys and costumes, and starred in an Emmy-winning Christmas special. But were they a success for the raisin industry? Or did the dancing California raisins cause more trouble than they were worth?” Listen to the podcast HERE.